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Slowly-Cooked Peppers Recipe
 
Recipe
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Slowly-Cooked Peppers
Flavors of Spain
Total time: more than 2 hours
Preparation time: 30 minutes
Cooking time: 2 hours
Difficulty: Easy
Chef's Note

This is a classic recipe from La Mancha, found in various forms in many regions of Spain.

This side dish pairs well with fish and meat, particularly fatty meats such as pork or duck.

Ingredients
Ingredients for 4 servings
- 1 green pepper
- 1 yellow pepper
- 100 g (1/2 cup) sugar
- A pinch of salt
- 100 ml (6 tbsp.) olive oil
- 1 sprig of thyme
Method
  1. Wash the peppers; blanch them or roast them over a flame so that you can peel them easily. 
  2. Remove the seeds, cut into strips and place into a heavy pot with the sugar, salt, thyme and oil. 
  3. Cover and simmer over low heat for about 2 hours. Remove from the heat and cool. 

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In collaboration with Gourmetour and Spain's Department of Foreign Affairs 

Sommelier
Since this is a side dish, pair the wine to the main course: with red meat, a Crianza from Campo de Borja, and with fish, a Gewurztraminer from Bierzo.
 
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